Notifiable pathogens and conditions
Details regarding notifiable foodborne pathogens and related conditions are found at the Department's Communicable disease control guidance (A-Z), which contains links to state and/or Australian public health management guidelines, relevant reporting forms, questionnaires, notification procedures and other related resources that are specific to each of the following notifiable foodborne pathogens:
- Hepatitis A*
- Hepatitis E*
- Listeria monocytogenes*
- Shiga-like toxin producing E. coli (STEC)*
- Typhoid / Paratyphoid Fever*
- Yersinia enterocolitica
*Single notified cases are routinely investigated by the Department of Health.
Other (non-notifiable) agents that can cause foodborne disease include:
- Aeromonas spp
- Bacillus cereus
- Clostridium perfringens
- Histamine / scombroid poisoning
- Norovirus and other caliciviruses
- Shellfish toxins
- Staphylococcus aureus
- Vibrio parahaemolyticus.
Outbreak investigations may involve any of the notifiable or non-notifiable agents listed above.
Members of the public can report suspected outbreaks of foodborne illness to their local public health unit.